Incredible edibles: Sweet Bananas Grill

November 22, 2012|By Susan Bryant Correspondent

Wow factor

Despite the bright yellow and lime-green exterior, this fast-casual eatery serving Cuban fare and Latin daily specials (tacos and arepas are in the works) can be hard to spot from the main drag down from Holy Cross Hospital. After walking across the canopy-covered patio with misting fans and bamboo fencing, order classic dishes at the corrugated metal counter inside, such as ropa vieja ($6 to $8), picadillo ($5 to $7) and mojo roast pork ($7 to $9), which are plated in front of you. Sandwiches and wraps, such as the Cuban ($6) or the signature Sweet Bananas with chimichurri steak, rice, beans and plantains ($9), take a tad longer and are brought to you at one of the handful of tables or counter seating inside, or at eight plastic tables on the patio. Choose from five enticing sauces, such as cilantro or mango habanero. Half of the orders are takeout or delivery in a five-mile radius.

Background

Sweet Bananas, named after plantains, is the 3-month-old brainchild of 38-year-old managing partner Jose Vilarino, whose uncle owns the Las Vegas Cuban Cuisine enterprise in Broward and Miami-Dade counties and whose father founded the small Don Ramon Cuban Cuisine chain in Palm Beach County. Vilarino chose this spot in part because of Chipotle Mexican Grill's success down the street, he says. He expects to open another Sweet Bananas this winter in Wellington as part of his statewide concept expansion, which demands less startup and operating costs than his family's restaurants.

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"We don't use anything frozen. Everything is made fresh in house. I'm proud to say that," Vilarino says. That means even down to the empanada selections ($2), croquetas (3 for $2) and desserts, such as banana flan ($3.50). Familia packs ($37.50 or $75) are popular among offices for lunch and families for dinner. Milkshakes ($3.75), such as mango or mamey, and a line of coffees, such as Cubano ($1.50) and cortadito ($2), are fun beverage choices. Vilarino plans to add six to eight made-to-order plates, such as fried mojo pork chunks.

His staff encourages customers, particularly those not accustomed to this food genre, to sample their food, usually starting with the roast pork and beans.